Hayley's Health Foods

Oven-Baked Bolognese.



nut free

Oven-Baked Bolognese


  • Extra Virgin Olive Oil (1 Tbsp)
  • Onion (1)
  • Celery (1 stalk)
  • Carrot (1)
  • Garlic (2 cloves)
  • Beef Mince (500g)
  • Milk (1 cup)
  • Ground Nutmeg (1/4 tsp)
  • Tomato Paste (1 Tbsp)
  • Tomato (500g)
  • Beef Stock (1 cup)
  • Bay Leaves (1)
  • Fresh Basil (1 Tbsp chopped leaves)


  1. Prepare the onion, celery, garlic and carrot by finely chopping them.

  2. To prepare the tomatoes, cut the core out and cut a shallow 'X' in the bottom of them (this will make peeling the skin off a lot easier).

  3. Prepare an ice bath by tipping an ice tray into a mixing bowl and adding a bit of room temperature water.

  4. Bring a pot of water to a boil. For each tomato:

    1. Place the tomato in the boiling water.

    2. When you can see the skin starting to come off (30s-1min) scoop the tomato out and dunk it in the ice bath.

    3. After a few seconds, take the tomato out of the ice bath and the skin should now be nice and easy to pull off.

    4. Discard the skin and cut the tomato into small pieces.

  5. Bring a large pot to a medium heat and melt the butter and olive oil.

  6. Add the onion, celery, carrot and garlic and cook until soft (about 5 mins).

  7. Add the mince and cook until browned (10 mins), using a wooden spoon to break it up.

  8. Add the milk and nutmeg and simmer until the milk evaporates (4 - 5 mins).

  9. Add the tomato paste and stir until combined (2 - 3 mins).

  10. Add the tomatoes, stock, bay leaf and herbs, season with salt and pepper and stir.

  11. Start preheating the oven to 160°C.

  12. Transfer the mix to a deep baking dish and cook in the oven until thickened and reduced (2 hours).

  13. Store in the fridge for 2-3 days or freezer for 2 months. Serve with pasta and a sprinkling of cheese and enjoy!